Basil Vinaigrette: 1 tablespoon Dijon mustard 1 large egg yolk 2 shallots, chopped 1 clove garlic, chopped 1½ cups extra virgin olive oil ¼ cup fresh lemon juice ½ cup balsamic vinegar 1/2 cup minced fresh basil Salt Freshly ground pepper
Salad: 1 pound fresh asparagus, trimmed, blanched and chilled 8 ounces fresh cremini mushrooms (brown caps), sliced paper thin ½ medium red onion, diced ½ cup diced tomato 2 tablespoons chopped fresh parsley Salt Freshly ground pepper 12 radicchio leaves
Basil vinaigrette: Blend mustard, egg yolk, shallots and garlic in a food processor. With machine running, add oil slowly in a thin steady stream. Transfer mixture to a small bowl and whisk in lemon juice, vinegar and basil. Season with salt and pepper. Cover and refrigerate.
When ready to serve, cut asparagus diagonally into 1-inch pieces. Combine asparagus, mushrooms, onion, tomato and parsley. Toss with vinaigrette and season with salt and pepper. Mound asparagus mushroom salad into radicchio cups and place on a serving platter. Serves 6.